Vegan Cabbage Soup

Vegan Cabbage Soup is a comforting and nutritious meal, packed with vibrant vegetables and hearty beans. This wholesome soup is seasoned with aromatic herbs and spices, creating a flavorful broth that pairs perfectly with tender cabbage, potatoes, and fire-roasted tomatoes.

Ideal for a light lunch or a warming dinner, this easy-to-make dish is both healthy and satisfying, perfect for chilly days or whenever you need a nourishing meal.

Vegan Cabbage Soup

Ingredients:

2 tablespoons olive oil

1 large yellow onion, diced

3 medium carrots, diced

2 ribs celery, diced

4 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon crushed red pepper (*optional)

1 bay leaf

8 cups vegetable broth, low sodium if preferred

½ head medium green cabbage, cored and chopped (about 6 cups)

1 (14.5-ounce) can tomatoes, fire-roasted or regular

1 (15-ounce) can cannellini beans, rinsed & drained (about 1.5 cups)

3 medium gold potatoes, peeled and diced (1 lb)

1 teaspoon sea salt, more to taste

Fresh ground pepper, to taste

¼ cup fresh chopped parsley for garnish + more for serving

Instructions:

Warm the oil: In a large stockpot, warm the olive oil over medium heat. Toss in the onion, carrot, celery, and a pinch of salt. Sauté until the veggies release their aroma and begin to soften, about 5-7 minutes.

Add seasonings: Mix in the garlic, tomato paste, thyme, smoked paprika, and crushed red pepper. Cook for 30-60 seconds, allowing the spices to become fragrant.

Pour in broth and veggies: Add the vegetable broth, tomatoes, cabbage, potatoes, bay leaf, salt, and pepper. Increase the heat to bring the mixture to a low boil, then reduce to maintain a gentle simmer. Let it cook for 15 minutes, stirring occasionally.

Add beans: After 15 minutes, mix in the cannellini beans and continue cooking for another 5-10 minutes, or until the potatoes and cabbage are tender.

Finish up: Remove the pot from heat, adjust the seasoning if needed, and discard the bay leaf. Sprinkle fresh parsley over the soup and serve with additional parsley on top.

Notes:

Cabbage: Green cabbage works best for this recipe, but you can substitute it with savoy or napa cabbage for a slightly different texture.

Potatoes: Gold potatoes add a creamy texture, but feel free to use russet or red potatoes if preferred.

Beans: Cannellini beans provide a creamy, protein-packed element to the soup, but you can use other beans like navy or great northern beans.

Spice Level: The crushed red pepper adds a subtle kick. Adjust or omit depending on your spice preference.

Make it ahead: This soup tastes even better the next day as the flavors continue to develop.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this soup ahead of time?

Yes, this soup stores well in the fridge for 3-4 days. The flavors actually deepen over time, making it even tastier the next day.

Can I freeze Vegan Cabbage Soup?

Absolutely! Vegan cabbage soup freezes well for up to 3 months.

Make sure to cool it completely before transferring to an airtight container for freezing.

How can I make this soup spicier?

You can add more crushed red pepper, or try adding a dash of hot sauce for a spicier kick.

What other vegetables can I add?

You can add any vegetables like zucchini, spinach, kale, or bell peppers.

Just make sure to adjust the cooking time as needed.

Can I use red cabbage instead of green cabbage?

Yes, red cabbage works as well, though it will slightly change the color and texture of the soup.

Can I substitute the cannellini beans?

Yes, you can use other types of beans like chickpeas, kidney beans, or black beans.

How can I make this soup creamier?

For a creamier texture, blend a portion of the soup and return it to the pot.

You can also add coconut milk or a vegan cream alternative.

Do I have to peel the potatoes?

Peeling the potatoes is optional.

If you prefer a more rustic texture, you can leave the skins on.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, but double-check your vegetable broth to ensure it doesn’t contain any gluten-containing ingredients.

Can I use water instead of vegetable broth?

While you can use water, vegetable broth adds more depth and richness to the flavor.

If you use water, you may want to increase the seasoning.